The Mark of Beauty

This episode features mushrooms, which have been part of the Japanese diet since pre-historic times. We look at some exquisite dishes from a French restaurant that is fussy about its mushrooms, as well as a superb mushroom hotpot of the kind prepared by the hunters who move through the mountain forests in the Tohoku region. An expert shows some unusual fungi, including a species on Hachijo Island that glows in the dark. An internationally renowned botanical artist specializing in fungi reveals the intricacies of these organisms, and takes us through the illustrated encyclopedia compiled by the great polymath Minakata Kumagusu (1867-1941) that features 4,000 different specimens. The Kyogen performer Nomura Mansai visits the home of our host Kusakari Masao in the guise of a mountain hermit.

This episode looks at Japanese-style check patterns (Ichimatsu-moyo). The Kyogen performer Shigeyama Ippei is a great fan. His daily wardrobe, from his suits to his socks, features checks. He shows us some of his favorite items that have been with him for 20 years. Check patterns appear on pottery vessels and figures from Japan's pre-historic era, as well as in the prints of the ukiyo-e artist Toshusai Sharaku, who was active in the late 18th century. We take a look at some stylish black-checked glassware, as well as some examples of Kutani ware. The check patterns of the latter, made up of 3,500 tiny squares, appear to move. The grandson of the landscaper Shigemori Mirei (1896-1975) tells us about the check-pattern garden his grandfather designed for Tofuku-ji Temple in Kyoto Prefecture. And we take a look at some check-pattern sliding doors in an old house.

Urushi or Japanese lacquer combines beauty and utility. It has been recognized as an intangible cultural asset by UNESCO. The Joboji-machi district in Iwate Prefecture is a source for high-quality, domestically produced lacquer. It is a scarce commodity, accounting for only 2% of the lacquer used in Japan. According to the lacquer tappers, a drop of lacquer sap is as precious as a drop of human blood. The area is famous for the lacquerware bowls associated with the local Joboji Temple. Also featured are some lacquerware speakers. They look good and sound good too! We visit a house in Sabae, Fukui Prefecture being decorated with lacquered walls and floors, which are likely to take one hundred years to complete. We also take a look at the amazingly designed round lacquerware lunchboxes traditionally used by the timber merchants in the Owase area in Mie Prefecture. And we feature the conservation work on the lacquered surfaces of the Toshogu Shrine in Nikko, which has been ongoing since the complex was built in the Edo period.

This episode provides a behind-the-scenes look at maiko or the apprentice geisha of Kyoto's Gion district. We look at various aspects of their attire. Why, for example, do they only apply rouge to their bottom lip? Unlike geisha, maiko do not wear wigs; their elaborate hairstyle is done with their own hair. We see maiko undergoing an arduous dance lesson presided over by Inoue Yachiyo V, a master of dance and designated National Treasure. In the last 10 days of their apprenticeship, the maiko wear particular kimono and hairstyles and do special dances. We look at why they blacken their teeth. And we follow maiko on the final day of their apprenticeship when they take part in a ceremony to mark their transition to geisha.

This episode features soba noodles. Tokyo's Ni-hachi soba, containing 20% wheat and 80% buckwheat, was created for those who want smooth and delectable noodles. We look at how it is produced, and the flavors favored by the Rakugo storytelling artists, who were also gourmands. Juwari soba, made from 100% buckwheat, was inspired by the noodles associated with the Izumo region, while Sarashina soba is a more refined version still, characterized by very fine white noodles. The Toji soba associated with Nagano Prefecture is served in bamboo baskets. We also feature a person who has collected 500 examples of the Choko or cup-like vessels used for holding the dipping sauce for soba noodles.

This episode features Buddhist statues in the Nara area dating from the Tempyo era (729-749), which saw a flowering of the arts. SHOCK EYE, a member of the band Shonan no Kaze, looks at the Great Buddha in Todaiji Temple. State-of-the-art technology reveals surprising facts about the numerous statues at Toshodaiji, Oka-dera, Shorinji and Daianji temples. The late photographer Irie Taikichi managed to capture the surprisingly gentle expressions on the Asura (Ashura) statue at Kofukuji temple, a national treasure. References to this particular demi-god, said to be fond of fighting, date back 5,000 years. The Shinyakushiji Temple is home to statues of the 12 Guardian Deities, which were once lavishly colored. A modern Buddhist statue artisan has managed to restore the original colors of the Vajrapani (Shukongoshin) statue at Todaiji Temple. The statue of this guardian deity is kept in the temple's Hokke-do pavilion, and rarely put on public display. The actor Watabe Gota dresses up as a living Buddha.

This episode features netsuke, the small and exquisitely crafted fasteners that are used to suspend small objects or accessories from the sash of the kimono, which do not come with pockets. They were all the rage in the Edo period (1603-1867). These fasteners are art in miniature, easily fitting into the palm of one's hand, and on account of their beauty, tempting to touch and hold. They are treasured companions for Rakugo comic storyteller Kokontei Bungiku, who shares his thoughts about them. We visit a museum in Kyoto Prefecture for netsuke, the largest of its kind. And we also look at why netsuke are also popular among some people outside of Japan. The show features a range of rare and valuable Netsuke fashioned by famous craftsmen in the Edo period.

This episode features smoked foods. We visit a specialty store which uses different woods for different foods, such as bacon and crème caramel. An expert on outdoor living shows some easy-to-prepare campsite dishes. The Chinese chef Wakiya Yuji uses tea leaves to produce a rich, melt-in-the-mouth smoked pork. Also featured are some smoked dishes flavored with soy sauce and olive oil that have been served to and highly praised by visiting foreign VIPs. The actor Yanagiba Toshiro shows us the smoked pickles called Iburi-Gakko from his native Akita Prefecture. And we take a look at a Hokkaido Prefecture dish that smokes fish with a species of native oak.